| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
Mexican |
Sauces, Vegetables, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Pumpkin Seeds; Shelled |
| 1/4 |
c |
Onion; Chopped, 1 sm |
| 1 |
|
Bread; White, Slice * |
| 1 |
|
Clove Garlic; Crushed |
| 2 |
tb |
Vegetable Oil |
| 2 |
tb |
Green Chiles; Chopped,Canned |
| 14 |
oz |
Chicken Broth; Canned |
| 1/2 |
c |
Whipping Cream |
|
|
Dash Salt |
INSTRUCTIONS
* Slice of white bread should be torn into small pieces.
~-------------------------------------------------------------------------
Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently,
until bread is golden brown. Stir in chiles. Place mixture in food
processor workbowl fitted with steel blad; cover and process until smooth.
Stir in broth, whipping cream and salt. Makes about 3 cups of sauce.
BLENDER METHOD: Place pumpkin seed mixture and about half the broth in
blender container; cover and blend until smooth. Stir in remaining broth,
the whipping cream and salt.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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